JPS6349987B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Technical Field of the Invention The present invention relates to a method for producing meat products using a starter culture.

[Technical Background of the Invention] Although the production of meat products using starter cultures is widely practiced in Europe and America, it is not so widespread in other countries including Japan.
The reason for this is that the starter culture used in the past is mainly made up of bacteria that break down sugar and produce lactic acid. It can be said that this is due to the fact that their tastes do not match.

[Summary of the Invention] The present inventors have discovered that, in the production of meat products, a starter culture consisting of three genera of bacteria with different lactic acid-producing abilities is added to and mixed with raw meat, and the mixture is fermented and aged at high temperatures. They discovered that it is possible to easily produce meat products with a mellow taste without significantly lowering the pH of the meat product, leading to the completion of the present invention.

The present invention, which is based on the above findings, involves the production of meat products by adding and mixing a starter culture consisting of bacteria of at least three genera, Lactobacillus, Staphylococcus, and Micrococcus to raw meat, at a temperature of 20°C. To provide a method for producing meat products characterized by fermentation and aging under conditions of ~50°C.

[Effects of the present invention] In the ripening process (drying process) in the production of meat products using a starter culture, high temperatures are preferred from the perspective of accelerating ripening. However, at high temperatures, it is difficult to control the degree of ripening, which tends to increase the acidity of meat products and cause variations in quality.
Low temperature conditions of 15-20°C have been adopted.

The present invention is a method for producing meat products in which a starter culture comprising bacteria of at least three genera of the genus Lactobacillus, genus Staphylococcus and genus Micrococcus is used, and the aging process is carried out at high temperature. , it is possible to easily produce meat products with excellent quality and low acidity (PH5.0 or higher).

[Specific Description of the Invention] The present invention is applicable to all meat products manufactured by fermentation and aging in a starter culture, such as dry sausages such as salami and celerate, semi-dry sausages, dry sausages, and raw hams. do.

The raw meat in the present invention is not particularly limited as long as it is for edible meat, such as one or a mixture of animal meats such as beef, pork, horsemeat, and mutton, chicken meat, and fish meat. Next, the production of the meat product of the present invention will be explained by taking as an example the production of dry sausage, which is a type of fermented meat product.

First, salt, coloring agent, curing agent such as phosphate or nitrous acid, etc. are added to raw meat, and after mixing,
Salting for 24-48 hours at a temperature of ~7°C. After salting, freeze this. In addition, when using pork fat, cut the pork fat into dice and salt and freeze in the same manner as usual. Next, seasonings (sugar, spices, glutamine soda, etc.) and pork fat are added to the processed raw meat, and the mixture is lightly kneaded with a silent cutter. The starter culture of the present invention is preferably added during this step, but it may be added at any step before stuffing into the casing.

The starter culture according to the present invention is composed of bacteria of at least three genera: Lactobacillus, Staphylococcus, and Micrococcoccus.
The composition ratio of the genus is not particularly limited, but usually, Lactobacillus, which has a large lactic acid-producing ability, accounts for 30% or less (bacteria number), preferably 5 to 25%, and has a small lactic acid-producing ability, but is preferable for the color and flavor of meat products. 50% or more (bacterial count) of the genus Micrococcus, preferably 60.
~90%.

As for Lactobacillus,
Examples include Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus plantarum, and Lactobacillus acidophilus. Plantarum is preferred.

The genus Staphylococcus includes Staphylococcus simulans (S.
Examples of the genus Micrococcus include M. varians and M. luteus, with the former being particularly preferred.

The amount added is usually 10 ⁶ to 10 ⁷ bacteria per 1 g of raw meat weight.
However, it can be changed as appropriate depending on the desired final flavor. If necessary, carbohydrates such as dextrose, protein-containing growth stimulants such as autolyzed yeast extract, or trace amounts of minerals such as magnesium and manganese, which promote the growth of bacteria, may be coexisting with the starter culture.

The starter culture of the present invention is a pure culture of the above-mentioned genus, inoculated into a known sterilized medium, and
It can be obtained by culturing. If necessary, the culture may be used after being pulverized by a process such as freeze-drying.

The raw meat that has gone through the above steps is then filled in a casing made of cellulose collagen or synthetic polymer according to a conventional method, tied up, and then transferred to a ripening (drying) step. Ripening (drying) at a temperature of 20-50
C., preferably 30 to 40.degree. C., and usually completes in 24 to 48 hours. Note that the temperature is not particularly limited, but is usually 90% RH or higher. Said ripening (drying)
After completing the process, the sausage is further subjected to a sterilization process according to a conventional method to obtain a final product.

Although the present invention has been described above with respect to the production of dry sausage, other meat products may also be produced in accordance therewith. According to the present invention, meat products with a pH of 5.0 or higher and low acidity can be easily produced in a short time using conventional meat product production processes without special process control.

Hereinafter, the present invention will be explained in detail using examples.

Example 1 Lactobacillus plantarum is 20 parts based on the number of viable bacteria, and Lactobacillus plantarum is commercially available.
Staphylococcus simulans 10 parts, Micrococcus
varians produced dry sausage using a starter culture consisting of 70 parts. A starter culture prepared by blending various raw materials (the composition is shown in the table below) was added and mixed at a concentration of 1.0 x 10 ⁹ bacteria (number of bacteria) per 1 kg of raw materials. Fill this into a cellulose casing with a folding diameter of 4.0 cm, and store it at 35℃ and 90%RH for 25 minutes.
I left it for a while. The pH of the sausage after standing for 25 hours is
It was 5.1. After being left for 25 hours, it was sterilized at 75°C for 30 minutes. Another 24 hours after this, 15
After being left at ℃ and 50% RH, the product was wrapped with plastic film.

Comparative Example 1 As a starter culture, Lactobacillus
A sausage was produced in exactly the same manner as in Example 1, except that 70 parts of plantarum and 30 parts of Micrococcus varians were used. 25 at 35℃, 90%RH
The pH of the sausage after standing for a period of time was 4.7. This was sterilized and made into a product. As a result of a sensory test conducted by 10 panelists on the samples of Example 1 and Comparative Example 1, it was determined that the former had good color development, a slightly sour taste, and good texture and flavor, while the latter had a significant It had a sour taste, and was judged to be mildly rancid according to the Japanese sense.

Raw material composition in Example 1 and Comparative Example 1 Pork lean meat 4.0Kg Beef lean meat 4.0Kg Pork fat 2.0Kg Sodium nitrite 1g (100ppm) Sodium ascorbic acid 5g Glucose 100g Spices in moderation

Claims (1)

[Scope of Claims] 1. In the production of meat products, a starter culture consisting of bacteria of at least three genera of Lactobacillus, Staphylococcus and Micrococcus is added and mixed to raw meat, and the mixture is heated at a temperature of 20°C. A method for producing meat products characterized by fermentation and aging at ~50°C. 2 Lactobacillus/Staphylococcus/
The starter culture, which is composed of bacteria of at least three genera of the genus Micrococcus, contains 30% or less of bacteria of the genus Lactobacillus and 50% of bacteria of the genus Micrococcus.
% or more of a starter culture. 3 The genus Lactobacillus is Lactobacillus plantarum, the genus Staphylococcus is Staphylococcus simulans, and the genus Micrococcus is Micrococcus variens.
3. A method for producing a meat product according to claim 1 or 2, characterized in that the meat product is a variety of meat products.